I love food blogging and photography, but one of the things I have a more difficult time with is having to work ahead of time. Like making a Thanksgiving turkey in August. Christmas cookies in September. Easter ham in January. I'm someone who is most creative when I'm inspired and in the moment. It's easy to get in the mood to make Christmas cookies as it snows outside and holiday music is playing....not during a heat wave in August.
It seems I'm always struggling (and sometimes failing!) at getting blog posts up before the holiday I created a recipe for. In fact, I'm pretty proud of myself for getting this post up two whole days before Valentine's Day! Again, I get more inspired as the holiday gets closer.
This time I was inspired by a cupcake with cookie dough frosting a had last week (from That One Cupcake Place). I do splurge from time to time and have a treat filled with things I usually avoid - wheat, eggs, dairy, sugars. Since moving and working in an office now, it's harder to control what I eat and I've definitely loosened up a lot. For the most part, I do try to avoid FODMAPs, but sometimes there's a special lunch at work, or a cupcake calling your name. Sometimes I suffer the consequences, sometimes I don't, but it's usually worth it either way. I mean, come on - cookie dough cupcakes?!?!
These truffles are perfect for when you want just a little bit of chocolate. Just to enjoy a little bit of cookie dough without eating the whole bowlful (or a whole cupcake as the case may be!). Just to satisfy that craving. Or you can give them to your sweetie and hope he or she shares! They are really easy to make. Just make up some dough, roll in balls and then dip in melted chocolate.
Decorate them however you want. This is the fun part! You can make them vegan too by using vegan margarine and dairy-free chocolate chips. Although I do have to admit that the dough made with butter is better than with margarine. Sometimes there is just no substitute for real butter. There is definitely no substitute for chocolate on Valentine's Day!
Cookie Dough Truffles
Low-FODMAP, Gluten-Free, Egg-Free, Vegan Option
makes 26 to 28 truffles
adapted from Food.com
1/2 cup unsalted butter, softened (use Earth Balance margarine for vegan)*
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt (omit if using vegan margarine)
3/4 cup to 1 cup gluten-free flour, such as Rice Flour Blend
12 oz. mini chocolate chips, divided (use Enjoy Life brand for vegan)
2 teaspoons neutral-tasting oil, such as canola
- Cream the butter and sugars together until smooth. Beat in the vanilla and salt. Blend in 3/4 cup gluten-free flour. Add more flour as needed, just until the dough is easily formed into a ball, but not too stiff (you want the inside of the truffles creamy!). Stir in 1/2 cup of the chocolate chips.
- Form dough into 1" balls and place on a cookie sheet lined with waxed paper. Chill in the refrigerator until firm, at least 30 minutes.
- Place the remaining chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds. Stir. If chips are not completely melted after stirring, microwave on high in 15 second increments, stirring afterward, just until the chips are melted. Stir in the oil. Dip each dough ball in the melted chocolate to coat completely and place on the waxed paper-lined cookie sheet. Let cool until chocolate is hardened. Serve.
- You can store these truffles in the fridge, but set them out a couple of hours before serving so the inside is nice and creamy.
*Although I haven't tried it, virgin coconut oil would be another (possibly tastier than margarine) vegan option.